I've got hold of a bundle of mangold. After reading a bit and I found out that it can be used in the same way as spinach. I will sauté it and use it with roast veal fillet.
Start by sautéing a shredded onion with 2 cloves of garlic in a good draft of butter. Cut away the rough stem of the mangolden and strip the leaves finely. When the onion is tender, add in the mangolden, salt and pepper. Stir it together until the mangolden collapses and serve.
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